Randy Chandler
Cheese is a beloved dairy product enjoyed by many, but it can be disconcerting to discover fuzzy spots of mould on your favourite snack. While mould is generally a sign of spoilage, some types of mould are used in cheesemaking to develop flavour and texture, and are safe to eat. However, other types of mould can be harmful and cause illness. So, will you get sick from eating mouldy cheese?
| Characteristics | Values |
|---|---|
| Moldy Cheese | Safe for most healthy adults to consume |
| Not safe for babies, young children, older adults, pregnant women and anyone with a compromised immune system | |
| May cause nausea, vomiting, diarrhea, shortness of breath and allergic reactions | |
| Types of Cheese | Hard or semisoft cheese: cut off the moldy part and about an inch surrounding it |
| Soft cheeses like Brie or Port Salut: cut off about a quarter-inch around any surface with mold | |
| Fresh soft cheeses like ricotta, mascarpone, chèvre, cottage cheese, cream cheese: throw away | |
| Aged, hard cheeses like aged Cheddar or Parmesan: scrape off the mold | |
| White, fuzzy mold, tinged with green: cut off the mold, minimal impact on flavor | |
| Black or gray mold: cut off more to remove any cheese that might be impacted | |
| Moldy and wet or smells of ammonia: throw away | |
| Prevention | Store cheese in special cheese paper or parchment paper |
| Label with the type of cheese and the day it was bought | |
| Store in the crisper drawer or a wine fridge | |
| Buy fresh, store properly and don't worry about a little mold |
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What You'll Learn
Some mouldy cheeses can cause food poisoning
Mouldy cheese is not always unsafe to eat. In fact, some mouldy cheeses, like blue cheese, are meant to be mouldy and are safe to consume. Harder, aged cheeses like aged Cheddar or Parmesan can be eaten after scraping off the mould. However, it is important to assess the type of mould and cheese before deciding to cut off the mouldy part.
Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mouldy because the damp environment allows the mould to penetrate deep into the cheese, negatively impacting its flavour. Soft cheeses like Brie or Port Salut can be cut about a quarter-inch around the mouldy area and then consumed.
White, fuzzy mould tinged with green can be safely cut away, whereas black or grey mould is less desirable and requires cutting away more of the cheese to ensure no impacted parts remain. Mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded.
While stomach acid can kill mould spores, preventing mould in the first place is ideal. Proper storage and consumption within a reasonable timeframe can help avoid mouldy cheese. Wrapping cheese in special cheese paper or parchment paper and storing it in a crisper drawer or wine fridge can help maintain consistent temperature and humidity levels, reducing the likelihood of mould growth.
However, it is important to note that some moulds can produce toxins, including aflatoxins, which can be extremely poisonous and harmful to one's health. Additionally, mould can be accompanied by bacteria, which can cause serious foodborne illnesses like listeria, commonly found on lunch meats and cheeses, even when refrigerated. Therefore, if you cannot determine the type of mould or are unsure about the safety of the cheese, it is best to discard it.
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Mouldy cheese may not make you sick
It is important to distinguish between the moulds used to produce cheese and typical mould, which is a fuzzy growth that varies in colour from white to green. Typical mould on cheese is generally not safe to eat and can contain toxins that lead to illness, such as nausea, vomiting, diarrhoea, and shortness of breath. It is also more likely to be contaminated with bacteria that can cause food poisoning, including listeria, brucella, salmonella, and E. coli.
If you discover mould on a block of hard or semi-soft cheese, it is generally safe to cut off the mouldy portion along with a one-inch radius around it. However, it is important to ensure that the knife does not become contaminated by touching the mould. For soft cheeses, such as cottage cheese, cream cheese, or ricotta, the entire container should be discarded as the mould can spread quickly.
To prevent cheese from moulding, it is important to store it properly. Cheese should be wrapped in special cheese paper or parchment paper and stored in a consistent temperature and humidity environment, such as a crisper drawer or a dedicated wine fridge. Harder, aged cheeses like Parmesan or aged Cheddar are less likely to mould and can be safely consumed even if mould is scraped away.
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How to identify good and bad mould
It is important to know how to identify good and bad mould on cheese to ensure you don't waste any edible food. Firstly, assess the type of cheese. Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mouldy because the mould has likely penetrated deep into the cheese and negatively impacted its flavour. Harder, aged cheeses like Parmesan, pecorino, aged gouda, and cheddar can simply be scraped to remove the mould.
Moulds that are a part of the cheesemaking process are integral to the flavour and texture of the finished cheese. However, mould that grows on cheese you store in the fridge will likely compromise the flavour. The mould-affected part of the cheese will not taste the way it was intended to. The roots of mould grow deeper into moist cheese. Therefore, mould roots will barely penetrate the surface of hard, salty cheeses like Parmesan but will get deeper into semi-soft cheeses like Havarti or mild cheddar. Fresh, moist cheeses like mozzarella, ricotta, cream cheese, or chèvre should be discarded if mouldy.
White, fuzzy mould tinged with green can be cut away from the cheese with minimal impact on flavour. Black or grey mould is less desirable, and more of the cheese around it should be cut away to ensure no mould remains. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown away.
To prevent cheese from moulding, store it properly and eat it within a reasonable timeframe. Wrap the cheese in special cheese paper or a layer of parchment paper. Label the type of cheese and the day you bought it. Store it in your crisper drawer, which will have consistent temperature and humidity. Alternatively, store it in a dedicated wine fridge, where the temperatures are less cold, which is better for the cheese.
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Proper storage to prevent mould
Proper storage is crucial to prevent mould from growing on your cheese. Here are some tips to help you keep your cheese fresh and mould-free:
Firstly, it is important to note that hard and aged cheeses are generally less prone to unwanted mould growth due to their lower moisture content. If you encounter mould on these cheeses, simply cut away the mouldy part plus an additional inch of cheese. Harder, aged cheeses, like aged Cheddar or Parmesan, can also have the mould scraped away. On the other hand, soft cheeses, like Brie or mozzarella, are much fresher and can spoil quickly. For these cheeses, if any mould is present, discard the entire product. If only a small amount of mould is present on a soft cheese, cut away about a quarter of an inch from any surface where mould is visible.
When storing cheese, avoid using plastic wrap as this can suffocate the flavour and cause the cheese to take on a plastic taste. Instead, opt for special cheese paper, parchment paper, or wax paper. These papers allow the cheese to breathe while also creating a barrier that prevents the cheese from drying out. Label the wrapped cheese with the type and purchase date, then store it in your refrigerator 's crisper drawer, which provides consistent temperature and humidity. If you have a wine fridge, this is also a great place to store cheese as the temperatures are less cold and better for the cheese.
To further prevent mould growth, you can dip a paper towel in white vinegar and wipe down the cut surfaces of the cheese before storing. Additionally, regularly clean your refrigerator and cheese storage area to prevent mould spores from growing. It is also beneficial to use separate cutting boards and knives for different types of cheese. If you wish to store cheese for the long term, freezing is an option, although this may affect the texture of the cheese.
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Different types of mould in cheese
There are two types of mould: natural versus spoiled. The spoiled kind usually appears as a fuzzy green, black, blue, white, or grey colour. This suggests spoilage because it changes the appearance, smell, and taste of the food. On the other hand, the natural or healthy kind of mould is required to make particular kinds of cheeses during production. According to Healthline, cheese mould is a fungus that grows on cheeses either intentionally or unintentionally.
The white mould on brie and camembert serves as a rind to protect and mellow the cheese. This type of mould is called Penicillium candidum. Other common types of mould include Penicillium (P.) roqueforti, which is used to make blue cheese. The PRB6 Strain is a liquid form of Penicillium roqueforti that has a blue-green colour, grows fast, and has a strong blue flavour.
Natural rinds are allowed to grow wild with different moulds, and there are many yeasts and bacteria on rinds that range in colour from brown, yellow, red, orange, grey, white, and blue. These are all edible but will have a strong flavour and aroma of the cheese cave in which the cheese has ripened.
It is important to note that mould can penetrate deeper into soft cheeses, so it is recommended to trim at least an inch around the mould when removing it. Fresh cheeses such as mozzarella, ricotta, and queso fresco are meant to be consumed shortly after they are made and should be discarded if mould is present.
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Frequently asked questions
It depends on the type of cheese. Soft cheeses like cottage cheese, cream cheese, ricotta, mascarpone, and chèvre should be discarded as the mold has likely penetrated deep into the cheese. Harder, aged cheeses like aged Cheddar or Parmesan can have the mold scraped away.
The most common types of mold used to grow cheese are Penicillium (P.) roqueforti, P. glaucum, and P. candidum.
While rare, possible symptoms of eating mold may include nausea, vomiting, diarrhea, shortness of breath, and allergic reactions.
Mold can contain toxins that lead to illness. Moldy foods are also more likely to be contaminated with bacteria that can cause food poisoning, including listeria, brucella, salmonella, and E. coli.
To prevent cheese from molding, it should be stored properly. Wrap the cheese in special cheese paper or parchment paper and store it in your crisper drawer or a dedicated wine fridge.
